Pat the chicken dry, then sprinkle the salt and pepper evenly over the chicken breasts.
Heat a large skillet over medium-high heat. Once hot, add the cooking oil to the skillet then add the chicken to the pan.
Sear each side of the chicken breasts for 4 to 5 minutes, until golden on each side. The chicken will not be cooked through at this point. Add the chicken breasts to the bottom of your slow cooker.
In a medium bowl whisk together the lemon juice, chicken broth, garlic powder, onion powder, and Italian seasoning. Pour the mixture over the chicken in the Crockpot.
Cut the cream cheese into cubes and add to the Crockpot.
Cook on high for 2 to 3 hours or low for 4 to 6 hours until the chicken is cooked through to 165 F.
Remove the chicken from the slow cooker.
Whisk the sauce in the pot to remove any lumps, then top the chicken with the sauce. Alternatively, you can shred the chicken in the Crockpot with the sauce.